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Sorakkai paayasam, also known as calabash pudding, is a traditional South Indian dessert made with calabash or bottle gourd, milk, sugar, and cardamom. Here's a simple recipe to make Sorakkai paayasam:

Ingredients:

1 cup grated calabash/bottle gourd

4 cups milk

1/2 cup sugar

1/4 tsp cardamom powder

1 tbsp ghee

2 tbsp chopped nuts (cashews, almonds, and pistachios)

Instructions:

Heat the ghee in a pan and add the grated calabash/bottle gourd. Saute for a few minutes until it becomes soft.

Add the milk to the pan and bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes until the calabash is cooked and the milk thickens.

Add the sugar and cardamom powder to the pan and mix well. Let it simmer for another 5-10 minutes until the sugar dissolves and the pudding thickens further.

Turn off the heat and garnish with chopped nuts.

Your Sorakkai paayasam or calabash pudding is ready to be served. Enjoy it warm or chilled!

Rice paayasam or rice pudding is a delicious dessert that originates from South India. It is made with rice, milk, sugar, and flavored with cardamom, saffron, and nuts. Here's a recipe for making rice paayasam:

Ingredients:

1/2 cup Basmati rice

1 liter whole milk

1 cup sugar

1/4 teaspoon cardamom powder

A few strands of saffron

2 tablespoons ghee

10-12 cashews

10-12 raisins

Instructions:

Wash the rice thoroughly and soak it in water for 30 minutes.

In a heavy-bottomed pan, bring the milk to a boil.

Drain the water from the soaked rice and add it to the boiling milk.

Cook on medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.

When the rice is cooked and the milk has reduced to about half, add the sugar and cardamom powder. Stir well.

Add the saffron strands and mix well.

In a separate pan, heat the ghee and fry the cashews and raisins until golden brown. Add this to the rice pudding and mix well.

Turn off the heat and let the rice paayasam cool to room temperature before serving.

Enjoy your delicious rice paayasam or rice pudding!

Carrot Payasam or Carrot Pudding is a popular dessert in Indian cuisine. Here's a recipe for making it:

Ingredients:

1 cup grated carrots

4 cups milk

1/2 cup sugar

1/4 cup ghee

1/4 cup chopped cashews

1/4 cup raisins

1/2 tsp cardamom powder

Instructions:

Heat ghee in a heavy bottomed pan and fry the cashews until golden brown. Remove from pan and set aside.

In the same pan, add the grated carrots and sauté for 5-7 minutes until they become soft and tender.

Add the milk to the pan and let it come to a boil. Reduce the heat and let it simmer until the carrots are completely cooked and the milk has thickened.

Add sugar and stir until it dissolves completely.

Add the fried cashews, raisins, and cardamom powder to the pan and mix well.

Cook for another 2-3 minutes and remove from heat.

Serve hot or chilled as per your preference.

Enjoy your delicious Carrot Payasam or Carrot Pudding!

Thinai paaysam, also known as foxtail millet pudding, is a traditional South Indian dessert made with foxtail millet, milk, jaggery or sugar, and cardamom. Here's a recipe to make Thinai paaysam:

Ingredients:

1 cup foxtail millet

1 cup jaggery or sugar

3 cups milk

1/2 tsp cardamom powder

2 tbsp ghee

2 tbsp cashews

2 tbsp raisins

Instructions:

Wash the foxtail millet thoroughly and soak it in water for 30 minutes.

Drain the water and pressure cook the foxtail millet with 2 cups of water for 3-4 whistles or until it becomes soft.

In a separate pan, add jaggery or sugar and 1/2 cup water. Heat it until the jaggery or sugar dissolves completely.

Strain the jaggery or sugar syrup to remove any impurities.

Add the cooked foxtail millet to the jaggery or sugar syrup and mix well.

Add milk and cook for 10-15 minutes or until the mixture thickens.

Add cardamom powder and mix well.

In a separate pan, heat ghee and fry cashews and raisins until golden brown.

Add the fried cashews and raisins to the foxtail millet pudding and mix well.

Serve hot or cold.

Your Thinai paaysam or foxtail millet pudding is ready to be served!

Semiya paayasam, also known as vermicelli pudding, is a popular sweet dish in South India. It is made with vermicelli noodles cooked in milk and sweetened with sugar or jaggery. Here's a recipe to make semiya paayasam at home:

Ingredients:

1 cup vermicelli noodles

1 litre milk

1 cup sugar

2-3 cardamom pods, crushed

2 tablespoons ghee

A handful of cashews and raisins

Instructions:

Heat ghee in a pan and add the vermicelli noodles. Roast until the noodles turn golden brown.

Add the milk to the pan and bring it to a boil.

Reduce the heat to low and let the vermicelli cook for about 10-15 minutes until it is soft.

Add sugar and crushed cardamom to the pan and stir well. Cook for a few more minutes until the sugar is dissolved and the mixture thickens.

In a separate pan, fry cashews and raisins in ghee until golden brown.

Add the fried cashews and raisins to the vermicelli mixture and stir well.

Serve the semiya paayasam hot or cold.

Enjoy your delicious vermicelli pudding!

Raw papaya fry, also known as pappaalikkai poriyal in Tamil, is a delicious and nutritious dish that is popular in South Indian cuisine. Here's a simple recipe to make it:

Ingredients:

1 raw papaya, peeled and chopped into small cubes

1 onion, finely chopped

2 green chilies, finely chopped

1/4 tsp turmeric powder

1/2 tsp red chili powder

Salt to taste

1 tbsp oil

1 tsp mustard seeds

A few curry leaves

Instructions:

Heat oil in a pan and add mustard seeds. Once they start to crackle, add curry leaves and chopped onion. Saute until the onion turns translucent.

Add chopped green chilies and saute for a minute.

Add the chopped raw papaya, turmeric powder, red chili powder, and salt to taste. Mix well.

Cover the pan with a lid and cook for 10-15 minutes on medium heat. Stir occasionally to avoid burning.

Once the papaya is cooked and tender, remove the lid and fry for a few more minutes until it becomes slightly crispy.

Serve hot with rice or roti.

Enjoy your delicious and healthy pappaalikkai poriyal!